Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1887-01-29
THE HOUSEHOLD.

A BUDDHIST SoUP.-To one can of tona-
toes and one quart OF boiling water add two
onions, one small carrot, half a small
turnip, two or three sprigs of parsley or 4
stalk OF celery, all minced fine ; boil for an
hour adding boiling water as ii boils away,
SO that the quantity may remain the same.
Season with half teaspoonful of pepper
aud tablespoonful each of salt and sugar.
Mix tablespoonful of butter with two
heaping tablespoonfuls OF -four, adding
enough soup to make it pour easily.
Pour this into the soup and boil for five
minutes; strain and serve with croutons
of toasted bread or crackers.
To PICKLE 0YsrEEs.-Free one hundred
oysters from any bits Of she'll; strain the
liquor over them and put them III stew
PAN with enough water added that they
shall be barely covered. If there is sufli-
cient liquor no water will be needed. Add
a small handful of salt, set the pan on the
fire and let the oysters scald, just enough
to cause them TO swell. They must be
watched, and as soon as they swell remove
them with the skinner, laying them care
fully on dishes to cool Strain the liquor
and add to it one-third as much vinegar,
blades of mace, whole white pepper and
whole allspice to taste. Let this boil once
or twice, and pour over the oysters, which
have been placed in stone jars. The ovs-
ters should be perfectly fresh and quite
large.
CHOCOLATE Brillat-S avarin asked
the secret of the delicious chocolate served
him ut the Convent of the Visitation, at
Belley, the Superior said; When you wish
TO have good chocolate have it made over
night in an earthenware pot, and leave il in
il. BY remaining, ii becomes concentrated
and acquires softness that greatly i'm
proves il" adding 1.-THE good God cannot
be offended at this trihipg nicely, for He
Himself is all perfection" Savarin's recipe
is: One ounce and one-half of chocolate
for each cup, broken to pieces and dissolved
gradually in water, increasing in heat stir
it with n wooden spatula and boil for fifteen
minutes. Served with whipped cream or
with milk and sugar. Chocolate au lait is
made as above, but when dissolved the
requisite amount of boiling milk is poured
upon it in small quantities, and then it is
stirred rapidly until all the milk is added.
1t must then boil up once, and il is ready
to serve. Less than an ounce and one-haif
may be used for one cup, and it will still be
good, although, of course. no; so rich.
TURKEY WITH TRUFFLEs-Turkey with
truifles is dish dear to the heart OF the
epicure The turkey should be fat. as
lean meat goeth i'll with dry trufllcs Sc
lect plump, freshly killed hen turkey of
ten pounds weight. Wash and cleanse
thoroughly one pound and half OF sound
truffies, and after reserying a quarter of
pound for the sauce cut the remainder into
balls an inch in diameter. Weigh the par
ings and take an equal quantity of fat salt
pork. Pound the parings to a smooth paste,
and add to ii the tat pork, also beaten
smooth mix together, seasoning with salt
and pepper until perfectly smooth. ard add
the trufile balls 10 il. Fill the turkey with
this paste, sew it mp and let it hang for
week or longer, if the weather be cold
enough. Cover the turkey with buttered
paper and bake or roast it. For the truflie
sauce mince the quarter of pound of
truflies very fine, and put them in pan on
the fire with some butter, about two ounces,
and shake i, frequently for ten minutes.
Add bali pint of strong stock, seasoning
with salt and pepper and glass of sherry
wine Let all this simmer for fifteen min
utes; skim the fat from the surface and
serve.